TY  - JOUR
AU  - Ostojić, Mihailo S.
AU  - Topisirović, Ljubiša
AU  - Relić, Renata
AU  - Jež, Goran M.
PY  - 2010
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2264
AB  - Autochthonous cheese manufacturing within the area of Serbia has very long tradition. These cheeses are produced without using any known starter culture. Therefore, studying of all aspects of such cheese manufacturing is very important. This approach will assure continuation of traditional way of manufacturing cheeses at the places of their origin. Moreover, research of this kind will open possibility for introduction of autochthonous cheese production at either semi-industrial or industrial level, or their presentation on different markets as well. Golija cheese belongs to the group of white soft cheeses. It is produced from nonpasteurized raw cow milk immediately after milking. Normally it is kept on the mountain for one to two months for ripening. Cheese is traditionally cut into slices and packed in distribution packaging. This production is mostly carried out by small manufacturers, what results in uneven quality and ungraded value of cheese. However, due to production in reserved region of origin, demands for Protected Denomination of Origin (PDO) were satisfied. Aim of this work was to investigate autochthonous cheese manufacturing, chemical composition and microbiological quality of cheese produced on mountain Golija. Investigation of the fluctuation of lactic acid bacteria (LAB) population in Golija cheese was made by analysis of the presence of LAB in the milk of which the cheese was made, as well as in the cheese during ripening. The composition of cheese microflora was recorded in cheeses after 1, 10, 20, 30, 45 and 60 days of ripening.
AB  - Autohtona proizvodnja sireva na području Srbije ima veoma dugu tradiciju. Ovi sirevi se proizvode bez korišćenja starter kulture. Iz tog razloga, proučavanje svih aspekata proizvodnje takvih sireva je veoma važno. Ovakav pristup će obezbediti nastavak tradicionalnog načina proizvodnje sireva na područjima odakle i potiču. Osim toga, ovakva istraživanja stvoriće mogućnost predstavljanja proizvodnje autohtonih sireva, bilo na poluindustrijskom ili industrijskom nivou, kao i njihovo prezentovanje na različitim tržištima. Golijski sir pripada grupi mekih sireva. Proizvodi se od nepasterizovanog (sirovog) kravljeg mleka, koje se u tu svrhu koristi odmah posle muže. Uobičajeno je da sir ostaje u planinskom domaćinstvu jedan ili dva meseca dok traje period zrenja. Sir se tradicionalno seče u kriške i pakuje u odgovarajuću ambalažu. Ovu proizvodnju uglavnom vrše mali proizvođači, što ima za posledicu neujednačen kvalitet i nestandardizovanu vrednost sira. Međutim, proizvodnjom u zaštićenim regionima, zadovoljeni su zahtevi za oznaku geografskog porekla. Cilj ovog rada bio je istraživanje autohtone proizvodnje, hemijski sastav i mikrobiološki kvalitet sira proizvedenog na planini Golija. Ispitivanje promena u populaciji bakterija mlečne kiseline (BMK) u siru sa Golije izvršeno je analizom na prisustvo BMK u mleku za proizvodnju sira, kao i u siru za vreme zrenja. Sastav mikroflore sira praćen je posle 1, 10, 20, 30, 45 i 60 dana zrenja sira.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Autochthonous technology of Golija cheese
T1  - Autohtona tehnologija proizvodnje Golijskog sira
EP  - 51
IS  - 1-2
SP  - 46
VL  - 21
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2264
ER  - 

@article{
author = "Ostojić, Mihailo S. and Topisirović, Ljubiša and Relić, Renata and Jež, Goran M.",
year = "2010",
abstract = "Autochthonous cheese manufacturing within the area of Serbia has very long tradition. These cheeses are produced without using any known starter culture. Therefore, studying of all aspects of such cheese manufacturing is very important. This approach will assure continuation of traditional way of manufacturing cheeses at the places of their origin. Moreover, research of this kind will open possibility for introduction of autochthonous cheese production at either semi-industrial or industrial level, or their presentation on different markets as well. Golija cheese belongs to the group of white soft cheeses. It is produced from nonpasteurized raw cow milk immediately after milking. Normally it is kept on the mountain for one to two months for ripening. Cheese is traditionally cut into slices and packed in distribution packaging. This production is mostly carried out by small manufacturers, what results in uneven quality and ungraded value of cheese. However, due to production in reserved region of origin, demands for Protected Denomination of Origin (PDO) were satisfied. Aim of this work was to investigate autochthonous cheese manufacturing, chemical composition and microbiological quality of cheese produced on mountain Golija. Investigation of the fluctuation of lactic acid bacteria (LAB) population in Golija cheese was made by analysis of the presence of LAB in the milk of which the cheese was made, as well as in the cheese during ripening. The composition of cheese microflora was recorded in cheeses after 1, 10, 20, 30, 45 and 60 days of ripening., Autohtona proizvodnja sireva na području Srbije ima veoma dugu tradiciju. Ovi sirevi se proizvode bez korišćenja starter kulture. Iz tog razloga, proučavanje svih aspekata proizvodnje takvih sireva je veoma važno. Ovakav pristup će obezbediti nastavak tradicionalnog načina proizvodnje sireva na područjima odakle i potiču. Osim toga, ovakva istraživanja stvoriće mogućnost predstavljanja proizvodnje autohtonih sireva, bilo na poluindustrijskom ili industrijskom nivou, kao i njihovo prezentovanje na različitim tržištima. Golijski sir pripada grupi mekih sireva. Proizvodi se od nepasterizovanog (sirovog) kravljeg mleka, koje se u tu svrhu koristi odmah posle muže. Uobičajeno je da sir ostaje u planinskom domaćinstvu jedan ili dva meseca dok traje period zrenja. Sir se tradicionalno seče u kriške i pakuje u odgovarajuću ambalažu. Ovu proizvodnju uglavnom vrše mali proizvođači, što ima za posledicu neujednačen kvalitet i nestandardizovanu vrednost sira. Međutim, proizvodnjom u zaštićenim regionima, zadovoljeni su zahtevi za oznaku geografskog porekla. Cilj ovog rada bio je istraživanje autohtone proizvodnje, hemijski sastav i mikrobiološki kvalitet sira proizvedenog na planini Golija. Ispitivanje promena u populaciji bakterija mlečne kiseline (BMK) u siru sa Golije izvršeno je analizom na prisustvo BMK u mleku za proizvodnju sira, kao i u siru za vreme zrenja. Sastav mikroflore sira praćen je posle 1, 10, 20, 30, 45 i 60 dana zrenja sira.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Autochthonous technology of Golija cheese, Autohtona tehnologija proizvodnje Golijskog sira",
pages = "51-46",
number = "1-2",
volume = "21",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2264"
}

Ostojić, M. S., Topisirović, L., Relić, R.,& Jež, G. M.. (2010). Autochthonous technology of Golija cheese. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 21(1-2), 46-51.
https://hdl.handle.net/21.15107/rcub_agrospace_2264

Ostojić MS, Topisirović L, Relić R, Jež GM. Autochthonous technology of Golija cheese. in Prehrambena industrija - mleko i mlečni proizvodi. 2010;21(1-2):46-51.
https://hdl.handle.net/21.15107/rcub_agrospace_2264 .

Ostojić, Mihailo S., Topisirović, Ljubiša, Relić, Renata, Jež, Goran M., "Autochthonous technology of Golija cheese" in Prehrambena industrija - mleko i mlečni proizvodi, 21, no. 1-2 (2010):46-51,
https://hdl.handle.net/21.15107/rcub_agrospace_2264 .

TY  - JOUR
AU  - Relić, Renata
AU  - Ostojić, Mihailo S.
AU  - Vuković, Vujadin M.
AU  - Jež, Goran M.
PY  - 2009
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2000
AB  - In this work, results from examination of housing and keeping conditions of cows on six farms in the region of mountain Golija and the hygienic quality of the bulk milk samples from each of the households are presented. The factors taken into consideration were space, microclimatic and hygienic conditions of the housing. Milk quality was evaluated after collecting data of the total bacteria and somatic cells count. Results of the research showed that housing conditions are appropriate space-wise, nevertheless better microclimatic and hygienic conditions could improve the wellfare of the cows. Quality of milk was according to the standards considering somatic cells count. However, the same was not the case with total bacteria count. .
AB  - U ovom radu prikazani su rezultati ispitivanja uslova smeštaja i držanja krava na šest farmi sa područja planine Golija, kao i higijenskog kvaliteta zbirnih uzoraka mleka iz svakog domaćinstva. U obzir su uzeti prostorni, mikroklimatski i higijenski uslovi smeštaja, a kvalitet mleka procenjivan je na osnovu ukupnog broja mikroorganizama i broja somatskih ćelija. Rezultati ispitivanja su pokazali da uslovi smeštaja odgovaraju u pogledu prostornih karakteristika, a da bi korekcije u pogledu mikroklimatskih i higijenskih uslova doprinele boljoj dobrobiti krava. Kvalitet mleka uglavnom odgovara po broju somatskih ćelija, ali ne i po ukupnom broju mikroorganizama.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Housing conditions and milk quality of cows from mountain Golija region
T1  - Uslovi smeštaja i kvalitet mleka krava sa područja Golije
EP  - 99
IS  - 1-2
SP  - 95
VL  - 20
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2000
ER  - 

@article{
author = "Relić, Renata and Ostojić, Mihailo S. and Vuković, Vujadin M. and Jež, Goran M.",
year = "2009",
abstract = "In this work, results from examination of housing and keeping conditions of cows on six farms in the region of mountain Golija and the hygienic quality of the bulk milk samples from each of the households are presented. The factors taken into consideration were space, microclimatic and hygienic conditions of the housing. Milk quality was evaluated after collecting data of the total bacteria and somatic cells count. Results of the research showed that housing conditions are appropriate space-wise, nevertheless better microclimatic and hygienic conditions could improve the wellfare of the cows. Quality of milk was according to the standards considering somatic cells count. However, the same was not the case with total bacteria count. ., U ovom radu prikazani su rezultati ispitivanja uslova smeštaja i držanja krava na šest farmi sa područja planine Golija, kao i higijenskog kvaliteta zbirnih uzoraka mleka iz svakog domaćinstva. U obzir su uzeti prostorni, mikroklimatski i higijenski uslovi smeštaja, a kvalitet mleka procenjivan je na osnovu ukupnog broja mikroorganizama i broja somatskih ćelija. Rezultati ispitivanja su pokazali da uslovi smeštaja odgovaraju u pogledu prostornih karakteristika, a da bi korekcije u pogledu mikroklimatskih i higijenskih uslova doprinele boljoj dobrobiti krava. Kvalitet mleka uglavnom odgovara po broju somatskih ćelija, ali ne i po ukupnom broju mikroorganizama.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Housing conditions and milk quality of cows from mountain Golija region, Uslovi smeštaja i kvalitet mleka krava sa područja Golije",
pages = "99-95",
number = "1-2",
volume = "20",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2000"
}

Relić, R., Ostojić, M. S., Vuković, V. M.,& Jež, G. M.. (2009). Housing conditions and milk quality of cows from mountain Golija region. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 20(1-2), 95-99.
https://hdl.handle.net/21.15107/rcub_agrospace_2000

Relić R, Ostojić MS, Vuković VM, Jež GM. Housing conditions and milk quality of cows from mountain Golija region. in Prehrambena industrija - mleko i mlečni proizvodi. 2009;20(1-2):95-99.
https://hdl.handle.net/21.15107/rcub_agrospace_2000 .

Relić, Renata, Ostojić, Mihailo S., Vuković, Vujadin M., Jež, Goran M., "Housing conditions and milk quality of cows from mountain Golija region" in Prehrambena industrija - mleko i mlečni proizvodi, 20, no. 1-2 (2009):95-99,
https://hdl.handle.net/21.15107/rcub_agrospace_2000 .